Lamb Curry

During the cold months having a few go to warming dishes is always handy to have!







Ingredients

  • Coconut oil, 3 tablespoon coconut oil

  • Lamb 700 grams diced lamb (a little fat on the meat)

  • Brown onion chopped

  • Garlic 3 cloves garlic, diced

  • Coconut milk 400ml coconut milk (1 can)

  • Sea salt

  • Carrots 2 medium carrots, diced

  • Cauliflower

  • 2 handfulls of green beans

  • 200 grams of diced pumpkin

  • 1 teaspoon mild / medium curry Powder

  • Fresh coriander


Method

  1. Heat a tablespoon of coconut oil in a casserole pot or a large saucepan.

  2. Add the lamb and stir around on high heat until slightly browned, about 3-4 minutes. Add the onion, curry powder and cook for about a minute, until slightly softened.

  3. Add garlic stir through the lamb. Then add coconut milk, water and sea salt. Stir and bring to boil. Then turn the heat down to simmer and cook for 1 hour, covered with a lid. Stir a couple of times.

  4. After one hour, add the diced carrot and broccoli cook for a further 30-40 minutes, covered with a lid. Stir a few times.

  5. Sprinkle some fresh coriander

  6. Serve with your favourite vegetables or cauliflower rice

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Active Spine Centre. Shop 5, 440-452 Wyndham Street, Shepparton, Vic, 3630 pH:(03) 58 312 934

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